(Updated)Savory and Sweet Bun(Water Roux Starter)

I think now I'm addicted to use water roux starter for baking bread or bun.. These days whenever I make bun or bread I must use water roux starter to mix with the others ingredients..Personally I think bun make from water roux have better softness texture and moisture then the one without.You can said I prefer Hong Kong style or Japanese style bun or bread texture that have slightly sweetness and bouncy body..Anyway,I adapted the recipe from one of my Chinese chef baking book ..but for now I'm can only post the photos of the buns because I didn't completely drafting this post before I went for my vacation(just uploaded the photos) ..Thousand apologise:) Well, actually we left for our vacation few days ago and now we are in Montreal ,Canada.I promise I will post the recipe and method once I come back from my vacation.(Well, the truth is now I'm in the middle of typing in the dark while Eliot and Mishu was soundly asleep).I better go now.Hope you enjoy the photos for now..

* updated the recipe and method below*

Ingredients:(A)

500 gm bread flour(high protein),plus extra for dusting

1 tsp bread improver(optional)

10 gm milk powder

1 tsp salt

1 tbsp instant active yeast

100 gm granulated sugar

1 egg

220 ml water

(B)

75 gm butter/margarine

Water Roux Starter:

50 gm bread flour

250 ml water

Filling (C)

I can of red bean paste

1 cup of shredded chicken or pork

1 bottle Japanese mayonnaise

1 egg yolk +1 tbsp water for brushing

2 tbsp butter for brushing

Method:

A Tangzhong starter / Water roux starter :

1:In a bowl, whisk together the water and the flour until the mixture is well blended and lump free. Stir the mixture while it cooks over the medium heat to reach 65C/150F. It takes about 2-3 minutes.
2:Remove from heat and cover loosely with plastic wrap to prevent from drying. Store the starter in the refrigerator after after completely cooling down. To use the starter, measure out the amount called for in a recipe and let it warm to room temperature. Unlike sourdough starter, this special Tangzhong starter doesn't improve its flavour with age. So it's preferably to use up in 3 days.
Method for Dough:

1:Combine all ingredients (A) in a mixing bowl,use J shape hook to mix the dough until smooth.(I dump (A) in bread maker to mix and knead)

2:Add (B) and 1/2 portion of water roux into the dough,continue to knead until gluten has developed and it can stretched into a very thin layer.(I dump (B) and 1/2 portion of water roux into the bread maker and keep kneading until well combined)

3:Remove dough from BM or mixer and place in a large bowl,cover with a piece of damp cloth.Leave to rise until it doubles in bulk.

4:Punch down the dough and knead again until smooth.

5:Divide into desire portions and shape into balls .(I weigh about 80-100 gm each for bun use for shredded pork and 50-60 gm for red bean filling bun)

6:Cover with damp cloth or saran wrap and rest for 10-15 minutes before forming into different shapes.Flatten 50 gm dough and wrap up with 1 tbsp red bean filling.Shape the dough into round ball shape.Line parchment paper over 2 baking sheet.

7:Pre-heat oven to 360 F.Place shaped bun on the baking sheet 2 inch apart from each others.Brush the top with egg wash before place in oven and bake for 15-20 minutes until cooked and golden brown.

8:Remove buns from the oven,brush top with some butter to give buns the shine look.Leave to cool before cut and fill the filling with mayo and shredded pork. dough

proof in double size and ready to bake